Spinach Dumpling Fish Maw

Name: Spinach Dumpling Fish Maw
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Ingredients: 100 g Fish maw (deep-fried until puffed, soaked to soften, oil removed, then braised and sliced); 50 g Cooked chicken (sliced); 25 g Ham (sliced); 1 g MSG (total amount, partly for seasoning the filling); 10 g Ginger (partly juiced, partly for sautéing); 10 g Scallion (partly diced, partly for sautéing); 1 g Soy sauce; 25 g Shaoxing wine; 500 g Meat broth (for braising the fish maw); 500 g Milky broth (for cooking the soup base); 100 g Wheat flour (kneaded with spinach juice); 20 g Chicken fat; 1000 g Lard (about 50 g consumed, for deep-frying the fish maw)

Spinach Dumpling and Fish Maw Soup

A classic Sichuan soup dish of spinach-dyed dumplings simmered with fried fish maw, chicken, and ham, featuring an elegant presentation and a fresh, flavorful broth.

1h 0m

Easy

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Ingredients

Fish maw (deep-fried until puffed, soaked to soften, oil removed, then braised and sliced) 100 g

Cooked chicken (sliced) 50 g

Ham (sliced) 25 g

MSG (total amount, partly for seasoning the filling) 1 g

Ginger (partly juiced, partly for sautéing) 10 g

Scallion (partly diced, partly for sautéing) 10 g

Soy sauce 1 g

Shaoxing wine 25 g

Meat broth (for braising the fish maw) 500 g

Milky broth (for cooking the soup base) 500 g

Wheat flour (kneaded with spinach juice) 100 g

Chicken fat 20 g

Lard (about 50 g consumed, for deep-frying the fish maw) 1000 g

Instructions

Prepare the fish maw

Deep-fry the fish maw in lard until puffed through, then soak in water to soften and remove all excess oil. Cut into 3.5 cm squares about 0.8 cm thick, place in a pot with the meat broth and Shaoxing wine, braise briefly, and remove. Slice the ham and chicken into thin pieces 3.5 cm long and 1.6 cm wide.

Make the spinach dumplings

Rinse and mince the pork, then combine with the soy sauce, MSG (0.5 g), ginger juice (from 2 g of ginger), and diced scallion (1 g) to form the filling. Extract juice from the spinach leaves and mix it into the flour, knead into a dough, and roll out 24 dumpling wrappers. Fill the wrappers and cook the dumplings, then set aside.

Cook and assemble the dish

Heat a wok over medium heat, add cooking oil, and sauté the remaining ginger and scallion until fragrant. Pour in the milky broth and bring to a boil. Skim out the ginger and scallion, then add the MSG, white pepper, and Sichuan salt. Immediately add the fish maw, spinach dumplings, chicken, and ham and cook for about 1 minute. Ladle into a large round plate, arrange the spinach dumplings around the edge, drizzle with the melted chicken fat, and serve.